Norwegian Would!
- austen
- May 14
- 4 min read
We gather for Norway Inspiration Day!
By Austen Dack
A warm welcome was given to this year’s National Fish & Chip Awards winners and industry stakeholders (and me) for a Seafood from Norway inspiration day in London this week.
It was a wonderful opportunity to connect with this year’s fish and chip champions for market updates, seafood inspiration, and an introduction to Norwegian seafood. Additionally, it also provided a chance to exchange insights with past winners and stakeholders about what to expect from the winners’ study trip to Norway in June.
The programme started at the esteemed culinary college and long-term Seafood from Norway partner institution, Westminster Kingsway College.
We were given a tour of the college by José L Souto, Senior Chef Lecturer in Culinary Arts, it was very interesting to see firsthand how they are training the next generation for hospitality. José’s enthusiasm for the college, food and the budding stars of the future is clear to see. Part of the tour took us through the Vincent Rooms, a trio of three distinct eating areas at Capital City College, Westminster. You can enjoy fine dining at Escoffier, a relaxed meal at Brasserie, and a selection of tea, coffee, pastries and cakes at the Cafe. Their stylish bar area is the perfect place to enjoy a relaxed drink.
All of the dishes are prepared and served by students, and all proceeds are reinvested back into the college to train the next generation of culinary and hospitality students.
José L Souto, Senior Chef Lecturer
The tour was followed by a Seafood from Norway demo and interactive cooking session by none other than CJ Jackson, Master Fishmonger and CEO, at Billingsgate Seafood School. A few years ago we took a tour of Billingsgate followed by an hours’ worth of training into preparing fish for cooking including removing scales, gills, and innards, and trimming fins. It was nice to see CJ again, her passion for fish is unbridled.
CJ was heralding Norwegian Coley or Saithe. Saithe are a long-lived gadoid fish belonging to the same family as cod and Pollack. They look very similar to a pollack but are more dark grey on their dorsal (top) side and their lateral line is straighter. With unused quotas to be had Saithe is much cheaper that Cod and can be seen an alternative for fish and chip shops to offer. The dark grey area can be an issue to the public eye but by clever trimming can be more or less erased. The group all tried Saithe and agreed that it would be a good addition to menus perhaps as fish goujons for their customers to try as an alternative and at a cheaper price point.
CJ Jackson, Master Fishmonger and CEO, at Billingsgate Seafood School
Following this, the group was invited to the Norwegian Ambassador’s Residence for a networking luncheon and sharing session. Often cited as the “most exclusive address” in London, in amongst the half mile long, tree-lined avenue and at the southern section of Kensington Palace Gardens lies 10 Palace Green. Built in 1905, the property is the private residence of the Norwegian Ambassador and state apartment and accompanying staff accommodation. The property serves as the public face of Norway in the UK and hosts up to 4000 visits per year.
HE Tore Hattrem, Ambassador of Norway to the United Kingdom
On hand to greet us was the Ambassador himself (HE Tore Hattrem). After his welcome address we were treated to a Seafood from Norway networking luncheon, which was followed by a visit to the garden for a group photo.
To conclude the day Josette Foster chaired an interesting sharing session with a Q&A with Takeaway of the Year Winners from 2024 and 2025, The Ship Deck, and Yarm Road Fish and Chips. Ryan Kimberly and Will all told us about their winning journeys, lessons learned thus far and the overall benefits they have gained by being crowned the champion fish and chip shops at the NFFF organised National Fish and Chip Awards for which Seafood from Norway are the principle sponsor.
Josette Foster, Ryan and Kimberly Hughes, & Will Burrell
Taking part in the Inspiration Day were:
• Bells Fish & Chips, Restaurant of the Year
• Brockley’s Rock, Community Engagement
• Country Fried, Mobile Operator of the Year
• Finney’s Fish and Chips, Environment and Sustainable Business
• Kellaway’s Fish and Chips, Finalist - Takeaway of the Year
• Mackerel Sky, Newcomer of the Year
• Millers Fish & Chips, Finalist - Young Fish Frier of the Year
• Taylors, Training and Development
• The Scrap Box, Quality Accreditation Champion
• Towngate Fisheries, Mentor & Head judge for Young Fish Friers
• Chippy Chat, Fry Magazine and Fast-Food Professional
• Frozen at Sea Fillets Association (FASFA)
• Fastnet, Smales, Unique
• The National Federation of Fish Friers
Programme Hosts and Contributors
• HE Tore Hattrem, Ambassador of Norway to the United Kingdom
• José L Souto, Senior Chef Lecturer in Culinary Arts, Westminster Kingsway College
• Paul Jervis, Head of School Hospitality and Culinary Arts, Westminster Kingsway College
• CJ Jackson, Master Fishmonger and CEO, Billingsgate Seafood School
• Lisa Jenkins, CEO, Royal Academy of Culinary Arts
• Andrew Crook, President, National Federation of Fish Friers
• Josette Foster, Regional Director, National Federation of Fish Friers
• Kimberly and Ryan Hughes, Ship Deck, Takeaway of the Year 2024
• Will Burrell, Yarm Road Fish and Chips, Takeway of the Year 2025
• Johan Oksholen, Nor-Seafoods representing Langøy the vessel winners will be onboard in Sortland, Norway
• Victoria Braathen, UK Director, Norwegian Seafood Council
Overall, a very positive day with a fantastic bunch of people, special thanks go to Victoria Braathen and Bojana Dos Santos for organising. we all now look forward to going to Norway on the winner’s trip.
NFFF President Andrew Crook, Aman and Gavin Singh Scrapbox, York, Caroline Murphy NFFF Treasurer
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